Dairy and Gluten-Free, No-Bake Strawberry "Cheesecake" (recipe)

Get the flavor of farm-fresh berries in a "cheesecake" with no dairy, no gluten, no need to slave over a hot oven. Soaked and pureed raw cashews are a common stand-in for cream in many vegan recipes, and, surprisingly, it does a good job.

The recipe originated in the new "Vegan: The Cookbook," by Jean-Christian Jury (Phaidon, $49.95, April 2017), and used half blueberries and half strawberries. We went all-in on the fruit of spring.

Cook's notes: You must use raw cashews and soak them to get a creamy texture. You'll need a food processor, and a sheet or two of parchment paper or non-stick foil for this one.

Prepare pan: Line an 8-inch square tart pan with parchment (baking) paper, cutting the paper larger than the pan to make it easy to remove the cheesecake when ready. Try cutting the paper into two, 8-inch wide strips and crossing them in the pan, edges sticking out.

Make base: Using a food processor, pulse the pecans and raisins to coarse crumbs. Transfer the mixture to a bowl and mix in 3 tablespoons water. Spoon the mixture into the prepared pan and press it onto the bottom to make a firm base for the cheesecake.

Make filling: Using a food processor again, pulse the soaked cashews coarsely, then add the melted coconut oil and maple syrup and process until smooth. Add the strawberries and lemon juice and process until smooth. Taste it for sweetness, and whether you'd like to add a teaspoon of vanilla or almond flavoring.

Add filling: Pour the filling over the base and spread it evenly across the surface.

Chilling: Freeze for 1 hour, then transfer the cheesecake to the refrigerator and chill for 2 hours before serving.

Source: Adapted from "Vegan: The Cookbook" by Jean-Christian Jury.

Click here to find out about Northeast Ohio's 2017 pick-your-own strawberry crops, and other new recipes.